Gluten free Everything Bagel
There's something almost magical about fresh bagels on a lazy weekend morning and honestly, making them at home is way easier than you'd think. These gluten-free bagels are soft and fluffy with that perfect chewy center and crispy outer crust you're craving. Top them with everything seasoning (or whatever you're in the mood for), and you've got a breakfast that tastes just like the real deal!
Your New Breakfast MVP 🥯
Skip the bagel pickup and make them fresh at home in your jammies! Now that is my kind of Saturday morning. They've got everything you want from a classic bagel, chewy on the inside, crispy on the outside, with that signature everything-seasoning crunch.
Except they're made with simple paleo, gluten-free ingredients you can actually feel good about. Slather one with cream cheese, build the breakfast sandwich of your dreams, or keep it cozy with a little butter and honey. However you serve them up, these are the kind of bagels worth waking up for!
Homemade Gluten Free Bagel Ingredients
- Cassava flour – This is your MVP here. It gives these bagels that tender, soft texture without any dryness. Oat flour works in a pinch (see the notes below for the full oat flour version).
- Tapioca flour – Adds that light, fluffy quality. Arrowroot starch is a solid substitute if that's what you have on hand.
- Coconut sugar – Just a touch of sweetness. Light brown sugar or regular cane sugar work great too.
- Olive oil – The fat that keeps everything moist. Melted coconut oil is a perfect alternative.
How to Make a Gluten Free Everything Bagel
All you need to whip up a batch of these bagels is a mixing bowl, a pot of water, and a baking sheet.
Making these with oat flour instead
Don't have cassava flour on hand? No problem. These bagels work beautifully with oat flour, just swap these two ingredients:
- 1 ⅓ cup gluten free oat flour
- 1 cup tapioca starch
Everything else stays the same!
Gluten Free Bagels Recipe Tips
- Measure your flours correctly. Use a measuring cup and scrape off the excess with a knife, don't pack them down.
- Keep stirring as you add liquids. If you're using a stand mixer, keep it on low speed. Mixing by hand? Stir constantly as you incorporate each ingredient.
- Don't skip the boil. Seriously, this step is what makes them actually chewy (not dense).
- The egg wash is your friend. It helps the seasoning stick beautifully. If you skip it, sprinkle your seasonings over the bagels while they're still damp from boiling.
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Recipe
Grain Free Bagels
Ingredients
- 1 cup cassava flour
- ⅔ cup tapioca flour
- 2 tablespoon coconut sugar
- 2 teaspoon baking powder
- 2 eggs - plus one more for egg wash (optional)
- 2 tablespoon almond milk
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoon everything seasoning
Instructions
- Preheat oven to 350°F. In a mixing bowl, whisk together the cassava flour, tapioca flour, coconut sugar, and baking powder until well mixed.1 cup cassava flour, ⅔ cup tapioca flour, 2 tablespoon coconut sugar, 2 teaspoon baking powder
- Add the eggs, almond milk, olive oil, and apple cider vinegar to the bowl and continue to mix until a large ball of sticky dough begins to form.2 eggs, 2 tablespoon almond milk, 3 tablespoon olive oil, 1 tablespoon apple cider vinegar
- Fill a pot a little over halfway full with water and place it over high heat on the stove. Meanwhile, transfer the dough to a flat surface. Divide the dough into 4 equal sections.
- Roll each into a smooth ball. Use one of your fingers to gently poke a hole into the center of the ball of dough. Continue to turn the bagel while poking the hole to make it bigger and circular. Set each bagel aside on a baking sheet.
- When the pot of water begins to boil, slowly lower each bagel into the pot (try not to crowd the pot). The bagel will initially sink to the bottom. Once it floats to the top of the pot, remove it and place it on a baking sheet.
- Brush the bagel with a quick egg wash (if desired) and sprinkle everything seasoning over top of each. Bake in the oven for 20–22 minutes until golden brown. Let cool slightly before slicing.3 tablespoon everything seasoning
Wow!! I definitely had my doubts bc it's one thing to be able to make something gluten free, but to have something turn out so well that is grain free too...such a fun, exciting thing! My girls are going to be so thrilled!! I was worried about what cassava flour to get, thinking maybe it effected some of the results that weren't good, but I didn't find many options in my area so I got simple truth at Kroger and had great results! The recipe really is so easy and much faster than you think to make, anyone can do it! Thanks for this recipe! Again, so fun!!!! ◡̈ It deserves many more reviews!
What a wonderful comment! I'm thrilled that you enjoyed the recipe. We make them for my girls on the weekends and they love them 🙂
These turned out amazing! I made 7 mini sized bagels and swapped arrowroot starch for the tapioca. I omitted the sugar because I wanted a savory bagel. The only thing I would add next time is salt. I baked mine for 23 minutes
Hi! I’m wondering how much arrowroot starch did you use as a substitute for the tapioca?
It should be a 1:1 substitute in this recipe 🙂
So I'm back after some kitchen science sleuthing on this recipe. The family was a fan of the taste even though the first batch was dense and rather ugly. I added extra fluid to make it even that far because otherwise the dough didn't come together. This time, I doubled the almond milk from the start that got me a dough fairly close to what is in the pictures. I probably could have added even more almond milk by another 2 Tblsp but did not. This time my bagels did float within the range listed. Next time I do this recipe I plan to add the additional 6 Tbsps total and see if we can get it just right.
Can you use an egg replacer or flax seed eggs? I can not have eggs.
I haven't tried this with an egg replacer so I can't say. I think a flax egg might be the best alternative if you give it a try.
Followed the recipe to the letter. I am not a novice baker and have been baking gluten free for years. Dough would not stick together. More like a crumbly sugar cookie dough. I added a little extra milk a tablespoon at a time and it stuck eventually, but compromised look and texture and still never really got to a somewhat sticky state. Made for somewhat of a messy baking experience similar to when making pie crust
Hi: I’m allergic to anything fermented or with yeast- can I substitute lemon juice for apple cider vinegar ??
So the taste isn't bad but I'm clearly doing something wrong. They came out flat and the texture was off. I'm not sure what I did wrong because I did follow the recipe to a T.
Woooow these are amazing! Nothing like a bagel in the comfort of your own home. I'm with Shelly..a cinnamon version would be amazing!
If I had to sum up this recipe in one word it would be: YUM!
I’ve been complaining about having nothing to eat for breakfast lately - I’m tired of eggs, smoothies and yogurt bowls - and these were just what I needed. My 14 year old made these for me and since he didn’t use every pot and pan in the house, I call it a win. They are tasty, easy and we can’t wait to experiment and make different flavors!! I toasted mine today with some kite hill cream cheese and it was sooooo good - and filling. Great recipe!!! Thank you!
Ps - Have you tried any other flavors like cinnamon raisin or blueberry? Do tell!!!
It's tough to make gluten free bread taste and look like traditional bread, but this recipe achieves both! I brought these bagels into my work when we returned to the office and my boss, who makes fun of gluten-free food, and he loved it! Would highly recommend for any type of breakfast gathering.
Hi Charlotte! This is awesome - I'm so glad your boss loved them and you proved gf treats do taste good 😉